Take & Bake pizzas available in the following sizes: SMALL, MEDIUM, LARGE, and EXTRA-LARGE

1. Preheat oven to 425 degrees. Sourdough 450 degrees.

2. Remove wrapper, cardboard paddle, and instructions. Using cardboard pizza paddle with anoven mitt, place the pizza and baking tray onto center rack of your oven. Make sure the center rack is placed 6 to 8 inches from the bottom of the oven.

3. Check the pizza after 5 minutes for large bubbles. If they appear, pop them with a fork, always use an oven mitt.

4. Average baking time is from 13 to 17 minutes. Gas ovens usually take less time than electric ovens.

5. Pizza is perfectly baked when the bottom and top of the pizza are golden brown and the cheese is completely melted. Check the bottom of the pizza by lifting the edge with a spatula.

6. Remove the pizza from the oven using the cardboard pizza paddle and an oven mitt. Let it stand for a few minutes before cutting into slices, then serve and savor the flavor.

• Bake the pizza within one hour or refrigerate. Refrigerate no more than 24 hours. Best results are achived when the pizza is baked fresh.
  
  
• If the pizza is refrigerated, remove it from the refridgerator and let it stand at room temperature for at least one hour before baking to reactivate yeast.
  
  
• Bake only one pizza at a time.
  
  
• Make sure the baking tray does not touch the sides or back of the oven.
  
  
• For a crispier bottom crust, slide the pizza directly onto the oven rack for thelast two minutes of baking time.

• The baking tray provided with your pizza is to be used ONE TIME ONLY.
  
  
• The baking tray may discolor during baking. This is normal.
  
  
• Discard the baking tray after one use. DO NOT use it to reheat or bake again.
  
  
• Do NOT let tray touch the back or sides of the oven.